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The springs of Pedras Salgadas were known since Roman times. However, they only began to be exploited commercially in 1871. In 1879 the on the Grande Hotel in the spa area started, and in 1884, was visited by the Queen D. Maria Pia.

In 1893, the process of bottling got under way, putting Pedras Salgadas within the reach of not only visitors to the spa but also the rest of the Portuguese population. Pedras Salgadas is a naturally carbonated mineral water with a unique and constant composition. It comes from the north east of Portugal, on a totally isolated plateau, free from any kind of pollutant, in a region of rare beauty and environmental purity.

The water takes about ten years to cross the different layers of granite that filter it and enrich it with mineral salts, endowing it with the properties that make it into the market leader of Portugal's sparkling waters

Água das Pedras - "water from stones"

There is an explanation for the association frequently made in Portugal between Pedras Salgadas and "Água das Pedras" ("water from the stones"). In the middle of the 1960s, the brand's advertising strategy urged the consumption of water from the stones. "All hours are good to drink Water from the Stones", "Naturally Water from the Stones" and "Water from the Stones". "Energy that moves with you" were some of the slogans that had been used by the brand by the beginning of the 1990s.

Consequently, this naturalness of Pedras led to the actual claim of the brand: "Nature’s Power is Infinite!" .

#FineWatersPairings

Sometimes it's Fire. Smoke. Meat. A Very High Minerality water preferable with medium bubbles like Pedras is the water of choice

Grilled Korean style pig intestine is a delicacy for those in the know. Deep satisfying flavors of the offal mixed with the umami of the soya sauce create a dish that requires a bold water and I also prefer bubbles to cut through the fat and provide additional mouthfeel. A water like the naturally carbonated Pedras from Portugal with a high TDS would be a perfect choice.

Where to buy:

Spring Water +

Spring waters vary widely in their mineral composition and TDS level, both of which are influenced by the geology of the local area. Read More

Artesian Water
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When an artesian aquifer is tapped, pressure in the aquifer will force the water up the well without the use of a mechanical aid. Read More

Well Water +

Non-artesian wells need mechanical pumps to bring water from the aquifer to the surface. Most people don’t think highly of well water, so labels rarely trumpet such an origin. Read More

Rain Water +

Rainwater has historically been used to irrigate crops and supply drinking water; typically, it is harvested on rooftops and stored for later use. Bottled rainwater is young water, with an extra-low mineral content Read More

Iceberg Water +

An exciting new source for bottled water is melted icebergs. Iceberg water is the most technically challenging and physically hazardous bottled water to produce. Specially equipped boats are required to lift the ice out of the sea and return it to shore for rinsing, melting, and bottling. Read More

Glacier Water +

About twenty thousand years ago, Earth was one-third covered by glaciers, the remains of which are now being tapped as a source for bottled water. Read More

Deep Sea Water +

Icebergs near Greenland melted thousands of years ago, and the water produced was of a different temperature and salinity than the surrounding seawater. This difference kept the water separate as it sank to the ocean floor. Read More

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Key Concepts

MINERALITY

Mineral Water’s subtle taste and terroir are determined by the minerals it contains. It is mesured in mg/l and is called TDS or Dry Residue.

Hardness

Vintage

The age of bottled waters should be noted, though, as an enjoyable part of their backstories, which add to the epicurean pleasure. Wine needs time to smooth out its tannin structure, but the quality of mineral water is not determined by its age. Vintage does influence water, however. Very young water and bottled Rain Waters don’t have much time to absorb minerals, so they tend to have low TDS levels and hence light, clean tastes. Old water may feel more substantial due to the higher Minerality.

Added Carbonation

Current carbonation techniques involve pressurizing carbon dioxide before adding it to the water—the pressure increases the amount of carbon dioxide that will dissolve.

Opening the bottle of water releases pressure, allowing the carbon dioxide to form bubbles that hadn’t previously been visible.

Natural Carbonation

Certain rare geological conditions can produce naturally carbonated water; often the carbonation can be attributed to volcanic activity.
Naturally carbonated waters have historically been highly sought after for their supposed curative properties.